I never said it was pretty.
I got this recipe from one of my favorite cookbooks, Cooking Light.
Flank Steak With Cilantro Almond Pesto
(Adapted from Cooking Light)
- 3/4 cup fresh cilantro
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon chopped seeded jalapeño pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 garlic clove, chopped
- 3 tablespoons plain fat-free Greek yogurt
- 1 1/2 teaspoons fresh lime juice
- 1 (1-pound) flank steak, trimmed
- Optional: Four whole grain tortillas
- Optional: 2 bell peppers, sauteed
- Prepare grill, or grill pan.
- Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
- Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto.
- If you want to turn these into tacos, add the steak and pesto to tortillas with sauteed bell peppers (we were going to do this, but at the last minute we decided not to).
I made my pesto without garlic (garlic contains FODMAPs), but Nick and our friend Janan enjoyed theirs with garlic (I had a taste with the garlic and it was fabulous). While this may not be the prettiest dish, it truly was delicious and very simple. As you saw in the first photo, we served the steak and pesto with baked butternut squash, spinach, and sauteed bell peppers (the bell peppers could have been used to turn this meal into steak tacos, but we decided not to do that).